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Cooking Directions:

In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto.

Season to taste with salt and pepper. There will be about 1 cup of pesto.

Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.

To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days.